Easy Homemade Hummus {Vegan}

I love hummus and so do the kids…and the neighbor kid for that matter. But tahini isn’t really something I have on-hand at all times, nor am I a big fan of the price of the minimally processed organic stuff. I debated about attempting to make my own tahini with sesame seeds. But first, I want to try an easy hummus recipe that doesn’t use tahini. Maybe it’ll be fabulous and I can make it every day! The kids would love me more if that is true.

Easy Homemade Hummus
Adapted from Extra Easy Hummus Recipe.

  • 1 pint chickpeas, cooked, liquid reserved
  • 2 cloves garlic, minced
  • 1 tablespoon cumin
  • 1/4 cup olive oil
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 drops of lemon essential oil (optional), I buy mine HERE

Combine all ingredients in food processor. Add reserved chickpea liquid through the processor chute until the hummus reaches desired consistency.

(Note: I make the kids’ version without cayenne…I just scoop out half, add the cayenne, and process the other half. Then I top the spicy version with some sort of designator, like a cilantro leaf.)

The Results
So delicious fresh out of the processor. It does lose a bit of its spice the next day, so I suggest spiking leftovers with a bit more cumin, a splash of lime juice and cayenne, if desired. The kids all went crazy for their non-spicy version and the adult chickpea fans liked the spicy hummus. A definite repeat, but I may still look into homemade tahini in the future.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, What’s on Your Plate?, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.

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